Bringing the World to your Kitchen

Plantain Chips with Sea Salt | Tostones

Fried plantain chips are a slice-it and deep-fry-it situation that you’ll find all over Panama (and beyond). They’re the kind of yummy you can enjoy whether you’re grouchy and glum or over-the-moon happy.

Today I made a nice “thick cut” chip – for a little crispy-chewy action, although tostones are often shaved skinny, like potato chip.

Either way you’ll find it helpful to use a mandolin for nice, even slices.

This is nothing like a sweet banana (looks can be deceiving). This is her savory cousin – full of good fiber and lots of potassium.

I like to remind myself of that, as I reach for my second and third helpings.

Tip: Peeling a green plantain can be a little tricky. The easiest way is to cut off the top and bottom and score a line along the length of the plantain. Lift up from this line to remove the peel. If it still gives you trouble, give it another score around the middle.

Then cut the plantain at a sharp angle, so the chips are long and lean.

While it’s not necessary, plantains benefit from a little pre-soak in cold water for 15 minutes (like French fries). This will remove excess starch and help crisp up the plantain chips.

Dry them well and fry in oil at 375F until golden brown.

Add plenty of sea salt to take your heart to windswept places. A little cracked pepper never hurts, either.

There’s nothing simpler, except enjoying them on a breezy day while the clouds roll by.

View of Isla Taboga, with Panama City in the background. Photo by Osopolar.

This is nothing like a sweet banana (looks can be deceiving). This is her savory cousin - full of good fiber and lots of potassium. I like to remind myself of that, as I reach for my second and third helpings.Plantain Chips with Sea Salt | Tostones

Then cut the plantain at a sharp angle, so the chips are long and lean.

While it's not necessary, plantains benefit from a little pre-soak in cold water for 15 minutes (like French fries). This will remove excess starch and help crisp up the plantain chips.

Dry them well and fry in oil at 375F until golden brown.

Add sea salt and pepper to taste.

Recipe Notes

Tip: Peeling a green plantain can be a little tricky. The easiest way is to cut off the top and bottom and score a line along the length of the plantain. Lift up from this line to remove the peel. If it still gives you trouble, give it another score around the middle.

I’m curious to find out what blog platform you’re working with? I’m experiencing some minor security issues with my latest website and I would like to find something more safeguarded. Do you have any suggestions?|

This recipe looks good, but if it were a true Panamanian recipe it would be called patacones and it would be cooked very differently. They would be cut in 3/4 inch thick pieces, fried, taken out of the pan, smashed flat with a glass and then fried again. Salted and served with or without a sauce. I like spicy ketchup.